There are myriad ways to cook potatoes, but these Stuffed Hash Browns are destined to become a favorite once you take a bite!
Potatoes are one of my favorite foods. This humble tuber lends itself to all kinds of delicious dishes, from mains to appetizers, to fancy brunch dishes and holiday classics. Understandably, my list of potato recipes is always expanding, and I’m thrilled when I find one that I know is destined to become a favorite.
Take these stuffed hash browns, for example. Growing up, we didn’t really do hash browns, and instead, we made latkes. When I served my mother’s latkes to a friend this past Hanukkah, she said they reminded her of hash browns, commenting that she had a recipe that I simply had to try. And boy, am I glad I did! These stuffed hash browns are fried to golden, crisp perfection and feature a hearty filling of bacon and melted cheddar cheese. The finishing touch is a side of cool, tangy sour cream and a whisper of chopped chives. Truly, it’s one of the most delicious potato dishes I’ve made in a long time!
What you’re going to love about this recipe, other than the fact that it stars potatoes, is that it’s easy and will be a guaranteed hit with everyone. You can serve it for brunch, but it also makes a lovely dinner with a bowl of soup or a fresh, green salad.
Delicious Variations
Bacon and cheddar make a perfect filling for these irresistible stuffed hash browns, but the options don’t stop there! One of my favorite variations is Boursin cream cheese and smoked salmon. In that case, I would add a little lemon juice or zest to the sour cream for extra flavor. If you have some leftover ham, chicken, or turkey on hand, you can use that instead of bacon. And feel free to experiment with the cheese, too. If you like punchy flavors, go for an aged Comté or even some crumbled Gorgonzola. Of course, you can also go for a vegetarian version with shredded and sautéed oyster mushrooms, tofu crumble, or mock “bacon.” A great meat-free variation is sun-dried tomatoes, mozzarella, and fresh basil leaves. There are so many delicious ways to add your own personal touch!
How To Make Ahead And Store
Once cooled, store your stuffed hash browns in an airtight container in the fridge for up to 4 days. You can also freeze them in a Ziploc bag for up to 3 months. When reheating, thaw if frozen. You can reheat them in an air fryer for 5 to 7 minutes at 350°F or in the oven at the same temperature for 15 minutes.
Serving Suggestions
Nothing beats serving these stuffed hash browns with Sunny-Side-Up Eggs, either on the side or as a crowning glory. If sour cream sounds too simple, you can also top your hash browns with a zesty Homemade Ranch Dressing or even a spicy Ranchero Sauce.
While this dish is perfect for brunch, it also makes a lovely light dinner when paired with a healthy Kale Salad or a hearty Butternut Squash Soup.
Stuffed Hash Browns
Ingredients
- 4 cups shredded hash browns thawed
- 1/2 cup yellow onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1 cup cheddar cheese shredded
- 4 slices cooked bacon crumbled
- 1/4 cup sour cream
- 2 tablespoons chives chopped
Instructions
- In a large bowl, combine the thawed hash browns, chopped onion, salt, pepper, and garlic powder.
- Heat a large nonstick skillet over medium heat and melt the butter.
- Place half of the hash brown mixture into the skillet, pressing down to form a large patty.
- Cook for 5-7 minutes, or until the bottom turns golden brown and crispy.
- Sprinkle the cheddar cheese and crumbled bacon over the cooked side of the hash brown patty.
- Carefully place the remaining hash brown mixture on top of the cheese and bacon, pressing down gently.
- Cook for another 5-7 minutes, then carefully flip the entire hash brown to cook the other side until golden brown, about 5 minutes.
- Transfer the stuffed hash brown to a cutting board, cut into wedges, and serve with a dollop of sour cream and a sprinkle of chives.
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